----- This is one of my favorites. I make the coffee version.If you like coffee, toffee ice cream this one is fantastic. 4 Heath Bars 2 lg Eggs 3/4 c Sugar 2 c Heavy or whipping cream 1 c Whole milk 2 tsp. Vanilla Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Transfer the mixture to ice cream maker and mix following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue mixing until the ice cream is ready. For firmer ice cream, place mixture into a plastic container with a cover in the freezer for 4 to 6 hrs.Makes one quart. Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 Tbsp. good quality freeze-dried coffee. Add 2 Tbsp. coffee with the cream and milk, and add the remaining 1 tbls coffee with the candy( after the ice cream stiffens.

Yes, I mixed lots of dark brown sugar and some extra vanilla extract into my gelato some time ago and it was sooo much better. I loved the crunch of the brown sugar too. Similar tasting was Haagen-Dazs's new Sticky Toffee Pudding.

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Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. -Julia Child